Kesar Mango Ice Cream

Mango season is upon us!  I’ve been trying to get my hands on some juicy juicy mangoes but they are hard to get even during mango season. Unfortunately, Indian mangoes like kesar mangoes and alphonso mangoes are often hard to come by, even in Indian supermarkets. So instead, I’ve created a mango ice cream that uses the kesar mango pulp, which is much easier to find all year long, along with three other ingredients to make a simple no-churn mango ice cream guaranteed to satisfy that sweet tooth.

Where to Find Kesar Mango Pulp

This recipe uses kesar mango pulp, which is easily found in Indian grocery stores year round or online. The brand that I regularly go to is Deep Mango Pulp which was regularly used in mango lassis that I drank growing up. One thing to note is that although the cans say “mango pulp”, it is simply a smooth mango puree that isn’t chunky or pulpy like orange juice that is marketed as containing pulp. 

Kesar Mango vs. Alphonso Mango Pulp

For this recipe, I tested both kesar mango and alphonso mango pulps. Either can be used for this recipe; however, there are slight differences in appearance and taste based on which pulp you choose. The differences between these mango pulps is the result of the differences between the kesar mango and the alphonso mango varieties. Kesar mangoes have a brighter orange color and more intense sweetness than the alphonso mangoes which are more subtle in color and delicate in taste. So if you want an ice cream that has a sweeter, more pronounced mango flavoring and coloring, I would recommend the kesar mango pulp whereas if you want a delicate and subtly sweet dessert, go for the alphonso mango pulp.

Alphonso Mango Ice Cream

Kesar Mango Ice Cream

3 Simple Ingredients for a Creamy No-Churn Ice Cream

The three other ingredients that make this no-churn ice cream come together so easily are condensed milk, evaporated milk, and Cool Whip. The condensed and evaporated milk has little or no water which ensures that the ice cream is creamy, not icy like sorbet. The other key ingredient is Cool Whip which yields a light and airy ice cream that doesn’t require churning. You can alternately whip heavy cream to soft peaks to get a similar effect but I prefer just to use Cool Whip which saves me the extra step of whipping which is just one more thing I don’t want to worry about on a hot summer day.

Kesar Mango Ice Cream

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★★★★★

5 from 2 reviews

• Author: Shri Repp
• Total Time: 5 minutes
• Yield: 1 gallon 1x

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Description

This no-churn kesar mango ice cream uses kesar mango pulp along with three other ingredients to make a simple and delicious mango ice cream.

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Ingredients

Units USM Scale 1x2x3x

• 1 30oz can kesar mango pulp
• 1 14oz can condensed milk
• 1 12 oz can evaporated milk
• 16oz of Cool Whip, room temperature

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Instructions

1. In a large freezer safe container, thoroughly whisk kesar mango pulp, condensed milk, and evaporated milk together until fully incorporated.
2. Add in roughly ⅓ of the Cool Whip and whisk it with the other ingredients. Add the remaining Cool Whip to the mixture and fold it into the mango mixture until fully incorporated and smooth. Folding the Cool Whip rather than whisking ensures that the airy volume of Cool Whip remains which will lead to an airy ice cream. 
3. Cover and freeze the mixture for 6-8 hours to allow the ice cream to set. 
4. Scoop and serve in a bowl or on a cone!

Notes

• You can beat heavy whipping cream to soft peaks in place of cool whip as a substitute 
• Alphonso mango pulp works as a great substitute for Kesar mango pulp. The resulting ice cream will be less orange in color and have a subtle sweetness

• Prep Time: 5
• Category: Dessert
• Method: No-Churn
• Cuisine: Indian

Keywords: kesar mango, mango ice cream, no-churn ice cream, mango pulp